Seeker Recipe Reviews (Pg. 5) - Allrecipes.com (19735113)

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Broiled Tilapia Parmesan

Reviewed: Aug. 29, 2012
Restaurant quality fish. I lightly sprinkled both side with Old bay too. Other than that I followed the recipe exactly. Didn't have a problem with the topping coming off. Very pretty results too. I'm going to try fresh trout sometime with this recipe. I know they say no cheese with fish...but this works folks. Tip: Spray pan with pan coating.
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3 users found this review helpful

Lemon Dressing

Reviewed: Aug. 29, 2012
To me this needed more sugar. I suggest adding one teas at a time. I added some Italian seasoning for a flavor boost. This recipe tastes like a true lemon salad dressing. The lemon zest is a must. I made Broiled Tilapia Parmesan from this site and a salad (with this dressing) worked together beautifully.
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1 user found this review helpful
Photo by Seeker

Real Strawberry Frosting

Reviewed: Aug. 21, 2012
Wow an incredible strawberry taste and delicious frosting! I won't ever lose this recipe. I'm thinking maybe some other fruit may work too in the same way...with the cooking down puree principle. Thank-you Candice.
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6 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Aug. 19, 2012
This is a good rustic bread with soups or like items especially. Think I will cut down on the sugar by 1/4 the next time. Really liked the crunchy crust and soda flavor.
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2 users found this review helpful

Honey Mustard Dressing II

Reviewed: Aug. 18, 2012
Very tasty. The second time making it we added some paprika - which gave even more dimension to the flavor.
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2 users found this review helpful

Favorite Peanut Butter Cookies

Reviewed: Aug. 17, 2012
Lacked enough peanut butter taste for us. Thanks anyway. 10 minutes was all that was required to bake them in my oven. Won't make again.
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2 users found this review helpful

Unbelievable Rolls

Reviewed: Aug. 3, 2012
Here's the thing, these rolls taste like some of the popular steak house rolls which is a good thing; while I like a sweeter roll now and then, I don't want sweet ones all the time. These are somewhat difficult of a dough to work with; due to stickiness and adding flour. I added about 1 1/2 cups more flour and still sticky. May be somewhat daunting for "baking newbies." I'm an avid baker so just giving a little advice. Please read other reviews for help with these before tackling them as you will need some tips. I baked a larger cake panful with sides touching and also buns on a sheet pan. The cake pan ones rose beautifully, but the ones on the pan were not as high as I would have liked. Next time, I will try letting them rise longer. Hopefully, that will take care of the problem. My yeast was fine. The method is odd and interesting for making them and the flavor is quite good. But they may be too sweet for some.
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3 users found this review helpful

Peach Ice Cream

Reviewed: Jul. 4, 2012
This recipe was way too sweet as others said. I suggest you cut sugar in half and then add more sugar as desired in between tastings, mixing well after each addition. I cut the recipe in half, but next time I will probably cut to 14 servings to fit my icecream maker. Cut calories by using, all half and half, instead of part heavy cream if desired. Had a good peach taste though. I'm giving this recipe 3 stars because I will use it in the future but only with changes. I like to leave a few larger pieces of fruit instead of all pureed for texture...just big enough to tell it's a tiny piece of peach.
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 14, 2012
These give the bakery a run for their money. A real joy to make and delicious. The muffins stick to the top of muffin pan where crumb topping melts down, even after spraying this area with pan coating. I used a bent cake spatula to carefully loosen this and then remove them. I always dust my fruit in flour before adding to muffin batter to prevent them from sinking. Not sure if it's necessary with this recipe, but it has always been a habit of mine. These turned out tall, tasty and something you can take pride in.
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4 users found this review helpful

Mexican Corn on the Cob (Elote)

Reviewed: Jun. 9, 2012
As the first reviewer suggested, I sprinkled with combined seasoning mix. Also soaked corn with husks for awhile before grilling. This is almost heaven food. My husband said this was the best corn he's ever had. I agree. For me, the lime squeezed on takes it over the top.
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5 users found this review helpful

Bronco Burger

Reviewed: May 27, 2012
This wasn't bad but it wasn't our favorite. Tasted like spicy meatloaf with a bit of an off flavor for us. We thought grilled jalapenos/salt & pepper in making the burgers would have been good alone. Liked the pepperjack cheese. Finally, we ended up topping with bq sauce to help them. Thanks anyway.
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5 users found this review helpful
Photo by Seeker

Dill Pickle Soup

Reviewed: May 25, 2012
Love this soup. Preferably, a few boiled potatoes (cubed) gives some substance and makes tastier. An unexpected and unique flavor combination. This is a true gourmet recipe.
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6 users found this review helpful

Icelandic Pepper Cookies

Reviewed: May 20, 2012
For a different take: Can sprinkle on a bit of a cinnamon-sugar mixture and bake. But very good as is too.
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3 users found this review helpful

Simple Fried Morel Mushrooms

Reviewed: Apr. 1, 2012
Morels are so packed with flavor, they don't need a bunch of help otherwise. This is the way we always fix them, (except slight difference) I deep fry in 350 oil. Some people I know dips them in beaten egg and fine cracker crumbs. I have fried in butter, but I like the results with oil. Could always drizzle a bit of melted butter over them after frying, if desired. The most I've ever found is enough to fill a grocery sack. If you've found some I'm jealous.
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21 users found this review helpful

Colcannon Bake

Reviewed: Mar. 25, 2012
Odd how taste buds can change when you get older. When I was a kid I hated cooked cabbage and onions. But then nobody ever made this around here, because I probably would have felt differently. This was a treat and I will certainly make every now and then. Next time will add corned beef. Thanks!
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5 users found this review helpful

Easiest, Most Delicious Meringue Buttercream

Reviewed: Mar. 23, 2012
Hate to give a recipe one star, but not a flavor we liked. Too buttery-even tried cutting down to a suggested amount. Sorry. Maybe you will like it seems several do. Thanks anyway.
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4 users found this review helpful
Photo by Seeker

Homemade Cream-Filled Sponge Cakes

Reviewed: Mar. 23, 2012
I'm giving this five stars just for the gelatin idea alone. Fabulous! However, I did make minor changes. These were interesting to make. For our taste, we thought the cake was a bit too sweet as written, so I made it again using just the yellow cake mix and 1 tb. meringue powder. Worked great. I quickly rolled them in the gelatin mixture (not to overly absorb.) The outer edge seems a bit soft at first but firms-up nicely after gelatin sets. I froze them in a square cake carrier with some plastic wrap lightly covering them for added protection and put on the lid too. I can take-out however many I need to defrost at room-temp. about 15 minutes. Makes for an unexpected treat for company. Everyone I've served them to, thought they were extremely tasty. For a faster fix can pump-in whipped topping for the filling, (if desired.) Won't be as flavorful but very good still and lite. Thank-you for the recipe.
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20 users found this review helpful
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Taco Seasoning I

Reviewed: Mar. 12, 2012
I've made this countless times. I just use garlic powder for the onion powder and some cayenne for red pepper flakes. Used regular salt for sea salt. This is so easy to measure out because it's such a forgiving recipe. Delicious! We think it's better than store bought packages.
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4 users found this review helpful
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J.P.'s Big Daddy Biscuits

Reviewed: Mar. 11, 2012
Yes, these are right up there with the best. I followed the recipe exactly using the whole cup of milk. I didn't knead them, but I did pat dough into about 1/2 inch thickness and lightly rolled (a time or two) to get smoother tops. May have to push sides of dough back to get the 1/2 thickness if needed. I cut with a 2 1/2 inch biscuit cutter and placed close together. Around the 13 minute baking mark, I spooned some melted real butter over tops and broiled until just golden. Caution to new cooks doing this step; they can burn on you fast. Please keep a very close watch. Lastly, buttered inside with a little of the melted butter. Adding the butter like this makes the color improve and more flavorful. I'm going to experiment later on with some flavor combinations with them. These biscuits hold up well to make a good sausage sandwich. Thank-you for the recipe!
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6 users found this review helpful
Photo by Seeker

Flaky Food Processor Pie Crust

Reviewed: Mar. 8, 2012
Thank-you Charlotte. This recipe is the perfect balance of flavor and flakiness. If you are having any problems with making it, it's not the recipe. Crusts are often notorious for being touchy. So many variables can affect it, but once you've mastered it- it's all down hill. Everything is written here that you need to know in making this successful. For rolling out: I always use two pieces of wax paper. I doubled the recipe for two crusts and still came out perfect. However, my food processor was very full. My crust search stops here. I liked the ease of using the food processor too.
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9 users found this review helpful

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